ServSafe: FSMS-Food Safety Management Systems

The purpose of a food safety management system is to:

• keep all areas of the facility clean and pest free

• prevent foodborne illnesses by controlling risks and hazards

• identify, tag, and repair faulty equipment within the facility

• use the correct methods for purchasing and receiving food

HACCP stands for

• Hazard Analysis Critical Control Position

• Hazard Analysis Condition Control Position

• Hazard Analysis Condition Control Point

• Hazard Analysis Critical Control Point

The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?

• Corrective Action

• Verification

• Hazard Analysis

• Monitoring

A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?

• Checking the critical limit

• Recording the temperature in the log book

• Reheating the soup

• Sanitizing the thermometer probe

What does an operation need if they want to smoke food as a way of preserving it?

• Crisis-management plan

• Variance from the local regulatory authority

• Food safety certificate

• ServSafe Certificate

A managers responsibility to actively control risk factors for foodborne illnesses is called:

• Food safety management

• Active managerial control

• HACCP

• Quality control and assurance

A pest-control program is an example of a(n)

• Workplace safety program

• Food safety program

• HACCP program

• Active managerial control program

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

• Purchasing food from unsafe sources

• Holding food at incorrect temperatures

• Using contaminated equipment

• Practicing poor personal hygeine

Three components of active managerial control include:

• Identifying risks, creating specifications, and training

• Identifying risks, corrective action, and training

• Identifying risks, creating purchase orders, and training

• Identifying risks, record keeping, and training

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect internal temperature. This is an example of which step in active managerial control?

• Corrective action

• Identifying risks

• Monitoring

• Re-evaluation